Roasted tomato, pepper & rocket pasta
Roasted tomato, pepper & rocket pasta
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Ingredients
Method
Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, toss together the tomatoes, peppers, onion, garlic, capers, vinegar, oregano and olive oil; season. Roast for 25-30 minutes, tossing everything halfway through cooking.
When the vegetables have 15 minutes left, bring a large pan of salted water to a boil and cook the pasta for the shortest time on the pack instructions. Spread the pine nuts out on a small baking tray and roast for 3 minutes, until golden. Tip onto a plate and set aside.
Use a slotted spoon to transfer the pasta to the vegetable tin, allowing some of the water to travel across too. Add the rocket; toss everything together, adding more pasta water if needed. Scatter over the pine nuts and serve. Any leftovers will make a great pasta salad the next day.
